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This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms. 

I am completely serious when I say that I might love leftovers more than the original serving. 

I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.

This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms.

We recently enjoyed some fine Ribeye steaks (remind me to tell you later about the reverse-seared method Nick used to cook them). 

Reverse sear method for cooking steaks.

Any how, we found ourselves with enough leftover steak to turn into Beef Stroganoff.

Gorgeous Shiitake mushrooms work so well in many recipes.

We used these gorgeous Shiitakes that we found at the farmers market.

Here is the best recap of our recipe…however any dish, like Stroganoff, that has layers of ingredients and flavors is your chance to nuance with a little of this and a lot of that. 

Get happy.  Great leftover ingredients deliver wonderful dishes.

Recipe note: if you have access to fresh herbs feel free to substitute minced fresh thyme, sage and tarragon for a fresh flavor pop!

Have you had Insalata Chicken Florentine from Macaroni Grill? Are there other copycat recipes you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

This Beef Stroganoff recipe could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms.

Beef Stroganoff {And How I Love The Leftovers}

Libby with Lemony Thyme
5 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Entree
Servings 2

Ingredients
  

  • 2 Tbl. butter
  • 1 onion sliced
  • 1 shallot sliced
  • 2 garlic cloves minced
  • 8 oz. fresh mushrooms sliced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried sage
  • 1/4 tsp. dried tarragon
  • salt & pepper
  • 1 cup leftover beef sliced into strips

For the sauce…

  • 2 Tbl. butter
  • 2 Tbl. flour
  • 1 tsp. Dijon mustard
  • 1 Tbl. Worcestershire sauce
  • 1 oz. red wine
  • 1 cup beef stock
  • pinch cayenne pepper
  • 2 Tbl. sour cream
  • fresh minced parsley for garnish

Instructions
 

  • In a large dutch oven, saute onion and shallot in 1 Tbl. butter until just tender, add in garlic and saute an additional minute, remove and reserve.
  • Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.
  • Sear the sliced beef in remaining butter, reserve.
  • Build the sauce by making a roux with the butter and flour, then add in Dijon, Worcestershire, red wine, cayenne, and beef stock. Bring to a gentle simmer and allow sauce to thicken slightly. Remove from heat and stir in sour cream.
  • Return onions, mushrooms, and sliced beef to the pot and heat through.
  • Serve over buttered noodles, with a sprinkling of fresh parsley.